Pumpkin Gingersnap Parfaits

For the pumpkin mousse: 

1 can (15 oz.) pumpkin puree

1/2 c. cream cheese

1/2 c. sugar

2 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp. allspice

1-1/2 tsp. vanilla extract

Combine all ingredients in medium mixing bowl and beat until well combined. Set aside.

For the whipping cream: 

1 c. heavy whipping cream

2 T. powdered sugar

1 tsp. vanilla extract

Combine all ingredients in mixing bowl and beat on high speed until cream is fluffy and forms stiff peaks. If it starts to look at all curdled or clumpy, stop! You're going to overmix and it turn your cream into butter!

To assemble:

2 c. crushed gingersnaps (about 3 dozen small cookies)

Divide half of pumpkin mixture into four cups. Spoon about half of gingersnaps over pumpkin. Cover with whipped cream, reserved about 1/4 cup. Spoon remaining gingersnaps over whipped cream. Divide remaining pumpkin between cups to create the top layer. Garnish with a sprinkle of gingersnaps, a dollop of whipped cream and a whole gingersnap cookie.
Source: Inspired by my friend Taci and The Gourmand Mom
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